Like I mentioned previously I have never been to Kelantan but I am very curious about the state and I have been asking my sisters and friends about the state and its food. A friend of mine visited it in mid 1990’s and she was not impressed with it as it wasn’t as well developed as the other states in Malaysia. My family has a housing project there now and my sisters have been flying there once a week. They told me Kelantan is no longer that sorry state. In fact, it has grown so much over the short years that one could hardly recognize certain areas as there was so much development.
My friend Shereen’s been there too and she don’t exactly remember much about the place but the one thing that she can't forget was the delicious lingering smell of smoked squid all over the city. It seemed every street had a hawker fanning charcoal in a makeshift barbeque pit smoking dried squid beside the road. She said once you had the first taste, you’ll be hooked.
I saw this recipe on Betty Saw’s cookbook and I since have some shredded Chinese style dry squid I thought I give this recipe a go. Being so far away from home, I make do with what I can find here but if you are in Malaysia, you can easily find the prepared shredded cuttlefish sold in packets all over Kelantan and Terengganu state. In fact, I am pretty sure that you can even find it in your local supermarket nowadays. I also did not use green mango as I can't find any at the Asian grocery. I've used not quite ripe Mexico mango and I think that it tastes even better from the sweetish and not too sour flesh. Feel free to adapt the recipe to your liking. There is no right or wrong in replicating a recipe as long as you follow the basic.
Adapted from : Betty Saw’s The Complete Malaysian Cookbook
90 gm dried cuttlefish shreds
1 small green mango, peeled, seeded and cut into strips
1/2 cucumber, remove seeds then shredded
2 fresh red chilies, finely sliced
6 bird's eye chilies / cili padi, finely sliced
7 shallots, peeled and finely sliced
3 - 4 limes / limau nipis or to taste, juiced
2 tbsp sugar or to taste
1. Wash and drain cuttlefish flakes. Then, dry them in the sun or in an oven preheated to 150 C / 300 F (I dried mine in the oven and forgot all about it after 10 minutes. I ended up with very crunchy and a bit on the dark side cuttlefish)
2. Meanwhile, combine all remaining ingredients, in a bowl. When well mixed, transfer to a colander and leave to drain for 1 hour. 3. Just before serving, toss squid crisps with other ingredients to combine. Serve immediately.
I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by My Kitchen Snippets